Tuesday, 24 March 2015

486. Kummelweck rolls

Caraway is a fruit and not a seed

     Our We Knead to bake challenge for the month of March was Kummelweck rolls. Kummelweck, kimmelweck or kümmelweck is topped with salt and caraway seeds which gives it its distinctive flavour. Kümmel in German means caraway, and weck means roll. So simply put these are caraway rolls.  A beef on a weck is a sandwich famous in New York. I am not going  into details about the origin of the rolls as it will be like repeating what is in the wikipedia. These rolls are chewy and crusty from he outside and soft from the inside. The caraway seeds add an earthy, fennel like flavour to these rolls. Caraway seeds are not actually seeds but the crescent shaped ridged fruit of a biennial plant belonging to the apiaceae family. Also known as persian cumin, meridian fennel caraway has the pungent fennel and earthy taste all in one. Caraway is usually used in breads, cakes, cookies and some sauerkraut. Its also added to cheese during the cheese making process to add a distinct flavour.
    This month's challenge was to make the rolls and then make our own 'weck' to emphasize the usage of these rolls as sandwich rolls. However, I really didn't get to that stage. I baked the rolls to serve as a veg burger. Hubby had to go out for meeting with dinner, so I put the rolls away. Then came one event after the other and the rolls were consumed with tea as breakfast. The last two I made with my favourite, baked beans with cheese. Not exactly a sandwich but maybe will get down to making the veg burger ( will need to check the muharat:)) one day. My research on the internet has led me to believe that caraway is kala jeera or shahi jeera in hindi.
     While the rolls were baking, the house smelt really good because of the caraway seeds. And the overall taste, with sea salt and caraway was heavenly.I made the rolls using both plain and wholewheat flour and without eggs.

Share your thought :
Do you love baking breads?







KUMMELWECK 
Makes 8 rolls
 adapted from Jewish Food

2 cups wholewheat flour
1 -1¼ cups all purpose flour (plain flour)
½ cup warm milk
½ -¾ cup warm water
2 tbsp oil
1 tbsp honey
1½ tsp salt
2½ tsp instant active dry yeast
1 tbsp vital gluten

for topping :
coarse sea salt
caraway seeds (about 1-2 tsp)
egg wash or milk

extra oil for greasing


  1. Sift flours, salt and vital gluten together into a big bowl.
  2. Add yeast and mix well into the flour.
  3. Add oil and rub into the flour.
  4. Mix water, milk and honey together.
  5. Add the water mixture into the dough and mix it till it all comes together.
  6. Flour the work top or board with a bit of flour.
  7. Knead the dough for 10 - 15 minutes till it is smooth and silky.
  8. Keep adding a bit of flour if the dough sticks too much to your hand.
  9. Grease the bowl with a bit of oil.
  10. Form the dough into a big ball and place it into the bowl.
  11. Cover the bowl with a tea towel or cling film and place it in a warm place.
  12. Let the dough rise till its double the size. This will take about 1-1½ hours depending how warm your kitchen is.
  13. Knead the dough gently to deflate it and again form into a big ball. Let it rise covered for 30 minutes.
  14. Grease a baking tray lightly.
  15. Deflate the dough. Divide it into 8 parts and form each part into a ball. Flatten it slightly and place it on the greased baking tray. 
  16. Slit a cross on the top of the buns with a sharp knife or scissors. 
  17. Let the rolls rise for 30 - 40 minutes.
  18. Preheat the oven to 200°C.
  19. Brush the tops with egg wash or milk. 
  20. Sprinkle sea salt and caraway seeds on top.
  21. Before putting the rolls in the oven spritz it with a mist of water.
  22. Let the rolls bake for 5 minutes at 200°C and then reduce the temperature to 180°C. Mist the buns again.
  23. Bake for a further 15 -20 minutes till they are golden brown.
  24. Cool the rolls on a wire rack.
  25. Use the rolls to serve with your favourite burger or sandwich filling.
Tips :
  • If you are using an egg to brush on top its best to add a tbsp or two of water. Mix and use.
  • Knead the dough using the heel of your hand if you are not using a dough kneading machine.
  • You can use only plain flour if you choose to. 
  • If you are using bread flour then you do not need to add gluten.
  • If you are not using instant yeast, then you need to activate the yeast by mixing warm water and honey. Sprinkle the yeast over it. Cover and let it stand for 10 minutes till it becomes all frothy. Use this to knead the flour along with the warm milk.
  • You can add one egg white to the dough.
You may want to check out the following :







Sending this recipe to the following events :




3 comments:

  1. Lovely bread roll.. I love the flavor of caraway seeds, should try sometime..

    ReplyDelete
  2. perfectly baked..yummy rolls

    ReplyDelete
  3. They have come out perfect.. Guess what .. I have posted the same in this thread just now :)

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.

Tuesday, 24 March 2015

486. Kummelweck rolls

Caraway is a fruit and not a seed

     Our We Knead to bake challenge for the month of March was Kummelweck rolls. Kummelweck, kimmelweck or kümmelweck is topped with salt and caraway seeds which gives it its distinctive flavour. Kümmel in German means caraway, and weck means roll. So simply put these are caraway rolls.  A beef on a weck is a sandwich famous in New York. I am not going  into details about the origin of the rolls as it will be like repeating what is in the wikipedia. These rolls are chewy and crusty from he outside and soft from the inside. The caraway seeds add an earthy, fennel like flavour to these rolls. Caraway seeds are not actually seeds but the crescent shaped ridged fruit of a biennial plant belonging to the apiaceae family. Also known as persian cumin, meridian fennel caraway has the pungent fennel and earthy taste all in one. Caraway is usually used in breads, cakes, cookies and some sauerkraut. Its also added to cheese during the cheese making process to add a distinct flavour.
    This month's challenge was to make the rolls and then make our own 'weck' to emphasize the usage of these rolls as sandwich rolls. However, I really didn't get to that stage. I baked the rolls to serve as a veg burger. Hubby had to go out for meeting with dinner, so I put the rolls away. Then came one event after the other and the rolls were consumed with tea as breakfast. The last two I made with my favourite, baked beans with cheese. Not exactly a sandwich but maybe will get down to making the veg burger ( will need to check the muharat:)) one day. My research on the internet has led me to believe that caraway is kala jeera or shahi jeera in hindi.
     While the rolls were baking, the house smelt really good because of the caraway seeds. And the overall taste, with sea salt and caraway was heavenly.I made the rolls using both plain and wholewheat flour and without eggs.

Share your thought :
Do you love baking breads?







KUMMELWECK 
Makes 8 rolls
 adapted from Jewish Food

2 cups wholewheat flour
1 -1¼ cups all purpose flour (plain flour)
½ cup warm milk
½ -¾ cup warm water
2 tbsp oil
1 tbsp honey
1½ tsp salt
2½ tsp instant active dry yeast
1 tbsp vital gluten

for topping :
coarse sea salt
caraway seeds (about 1-2 tsp)
egg wash or milk

extra oil for greasing


  1. Sift flours, salt and vital gluten together into a big bowl.
  2. Add yeast and mix well into the flour.
  3. Add oil and rub into the flour.
  4. Mix water, milk and honey together.
  5. Add the water mixture into the dough and mix it till it all comes together.
  6. Flour the work top or board with a bit of flour.
  7. Knead the dough for 10 - 15 minutes till it is smooth and silky.
  8. Keep adding a bit of flour if the dough sticks too much to your hand.
  9. Grease the bowl with a bit of oil.
  10. Form the dough into a big ball and place it into the bowl.
  11. Cover the bowl with a tea towel or cling film and place it in a warm place.
  12. Let the dough rise till its double the size. This will take about 1-1½ hours depending how warm your kitchen is.
  13. Knead the dough gently to deflate it and again form into a big ball. Let it rise covered for 30 minutes.
  14. Grease a baking tray lightly.
  15. Deflate the dough. Divide it into 8 parts and form each part into a ball. Flatten it slightly and place it on the greased baking tray. 
  16. Slit a cross on the top of the buns with a sharp knife or scissors. 
  17. Let the rolls rise for 30 - 40 minutes.
  18. Preheat the oven to 200°C.
  19. Brush the tops with egg wash or milk. 
  20. Sprinkle sea salt and caraway seeds on top.
  21. Before putting the rolls in the oven spritz it with a mist of water.
  22. Let the rolls bake for 5 minutes at 200°C and then reduce the temperature to 180°C. Mist the buns again.
  23. Bake for a further 15 -20 minutes till they are golden brown.
  24. Cool the rolls on a wire rack.
  25. Use the rolls to serve with your favourite burger or sandwich filling.
Tips :
  • If you are using an egg to brush on top its best to add a tbsp or two of water. Mix and use.
  • Knead the dough using the heel of your hand if you are not using a dough kneading machine.
  • You can use only plain flour if you choose to. 
  • If you are using bread flour then you do not need to add gluten.
  • If you are not using instant yeast, then you need to activate the yeast by mixing warm water and honey. Sprinkle the yeast over it. Cover and let it stand for 10 minutes till it becomes all frothy. Use this to knead the flour along with the warm milk.
  • You can add one egg white to the dough.
You may want to check out the following :







Sending this recipe to the following events :




Pin It

3 comments:

  1. Lovely bread roll.. I love the flavor of caraway seeds, should try sometime..

    ReplyDelete
  2. perfectly baked..yummy rolls

    ReplyDelete
  3. They have come out perfect.. Guess what .. I have posted the same in this thread just now :)

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.